Turkey Risotto

Wash the quinoa well in a strainer without soaking. Drain. Set aside.

Cut the turkey into strips 4 cm long and 1 cm wide. Season with salt and pepper.

Fry the turkey in a frying pan and add to the same pan until transparent 15-20 minutes.

Add the mushrooms and wait for them to cook for 5-7 minutes.

Add the wine (optional) and let the alcohol evaporate for 3 minutes over medium-high heat.

Whisk the cream cheese with 50 ml of milk and add to the pan. Stir until it is completely integrated.

Add the quinoa and let it cook over medium heat, covered for 15-20 minutes, add more broth if it dries out. Add salt and pepper.

Add the turkey and Parmesan (optional) and boil for 2 minutes, stirring gently.

Turn off the heat and let stand, stirring occasionally to maintain creaminess. Add more broth if necessary until the desired texture is obtained.